Swiss Chard and White Bean Soup

Swiss chard and collard greens are a fantastic addition to most dishes. They provide a nice fibrous texture that compliments softer vegetables or pasta, but they also wilt down beautifully in soups and stews. Inspired to use some extra bundles of each, I decided to raid my fridge to come up with this gorgeous soup that was wonderful both hot and room temperature. With a slight hint of celery and dill with a mild kick of chili powder, the chard and greens dance around your bowl to create a delightfully hearty soup. Toss in cannellini beans, squash, and a few potatoes, and you’ve got yourself a perfectly balanced Swiss chard and white bean soup.

1 bunch red swiss chard, chopped into 1inch pieces

3 stalks of swiss chard, sliced into ¼ inch pieces

1 bunch collard greens, chopped into 1inch pieces

1 medium yellow onion, chopped

8 cloves garlic, minced

2 medium zucchini, chopped and halved

2 medium yellow squash, chopped and halved

4 cups vegetable broth

2 can cannellini beans, rinsed and drained

1 pound baby potatoes, cut into ¼ inch pieces

2 tablespoons olive oil

1 teaspoon black pepper

½ teaspoon salt

¼ teaspoon turmeric

¼ teaspoon celery seed

¼ teaspoon dried dill

½ teaspoon chili powder

Heat oil in a large pot over high heat for 1 minute.

Add onion and garlic, and sauté until onion is translucent.

Add chard, chard stalks, collard greens, zucchini, swuash, beans, and potatoes, and cook for an additional 2 minutes.

Add broth and let simmer for 20-30 minutes, or until potatoes are soft.

Add all spices, and simmer for an additional 10 minutes.